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A Classic Chicken Noodle Soup




Source of Recipe


Internet


List of Ingredients




7 cups of chicken broth
2 boneless, skinless chicken breasts, cut into strips
1 1/2 cups diced or julieened carrots
3 oz. dried egg noodles
1 1/2 cups frozen peas
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. chopped fresh thyme
Salt and pepper


Recipe



1.Bring broth to a simmer in large saucepan. Add chicken, reduce heat to a gentle simmer,
and poach until chicken is just cooked through, three to five minutes. Remove chicken.
2.Bring broth to a simmer, add carrots, and cook until tender, about seven minutes.
Remove carrots.
3.Meanwhile, bring a pot of salted water to a boil and cook noodles. Drain and set aside.
4.When ready to serve, bring broth to a boil before and then reduce to a simmer. Add
carrots, chicken and peas, and simmer until cooked through. Add noodles, parsley, and
thyme. Season with salt and pepper.